1, crush or mash malt, add 5 kg of mineral water to 1 kg of malt crush, slowly cook in a pot at about 45 degrees for 30 minutes, then slowly raise the temperature to about 63 degrees for 60 minutes, and then raise the temperature to 72 degrees.

2. Filter out the cooked wort with gauze, collect all the sweet wort, cook for 60 minutes, stir while cooking, add 5g of hops when boiling, and then evaporate 1 kg of water, and the turbid wort will become clear.

3. Turn off the fire, stir in the pot along the pot wall in one direction, and sediment will appear in the middle of the pot bottom. Let it stand, slowly pour the hot wort into a tightly sealed container, and add beer yeast when the wort is cooled to 20 degrees.

4, sealed in the refrigerator, it needs to be fermented for about a month, and the temperature is kept at about 5 degrees. Observe whether the yeast has increased and settled down. If there is no sour corrosion after opening the bottle, you can rest assured to drink it.